• Jackie Lede

Cream of Broccoli Soup (Dairy-Free)

4 bunches of broccoli (including the stems)

1 rutabaga peeled and cubed

1 leek or small onion diced (if you have SIBO use leek)

3 cloves of garlic (if you have SIBO use garlic oil)

1 can of coconut milk (ideally with out thickeners)

½ cup nutritional yeast

1 tsp ground mustard

½ tsp turmeric

¼ tsp paprika

Broth of choice – enough to cover broccoli and rutabaga

Saute onion or leek and garlic in a large soup pot in a little avocado oil or ghee (can use any oil) until browned.

** if you are using garlic oil instead of garlic – add at the very end

**cooking at higher temperatures I suggest heat stable sources of oil such as coconut oil, avocado oil, grapeseed oil or ghee

Add in turnip, cover with broth and simmer until they are about half way done.

Peel the stems of your broccoli and cut it all up into cubes.

Add in the broccoli to the pot– make sure you have enough broth to just cover everything

Simmer until everything is fork tender.

Turn off heat

Add in nutritional yeast, all spices and season with salt and pepper

Add in coconut milk

Remove from heat and use a hand blender and blend until smooth. Stir it around to make sure there are no chunks left.

Taste and see if you need more seasoning – trust your taste intuition!

** if you are using garlic oil instead of garlic – add at the very end

If it is too thick add a bit more broth, coconut milk or almond milk.

Perfect for batch cooking and freezing

This recipe is good for special diets: Paleo, SIBO, Low Fodmap, Dairy-free, Gluten-free, Whole30, KETO, vegetarian, vegan

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